These mini-muffins, inspired by the traditional Italian Torta Pasqualina, combine creamy ricotta, tender spinach, and quail eggs to create small, delicious muffins – perfect as an appetizer or for a tasty breakfast.
Spinach Puff Pastry Muffins
Simplylevel
50 min.working hours
from Paulina
Ingredients
- 2sheets of puff pastry
- 250 gricotta (sheep's or cow's milk)
- 300 gfrozen spinach
- 6quail eggs
- 50 ggrated Parmigiano Reggiano DOP
- Somesalt and pepper to taste
- Somenutmeg to taste
- 1tablespoon extra virgin olive oil
- Somebutter and flour for the molds as needed
- 1egg yolk and a little milk for brushing
Utensils
- 1 Muffin pan
Nutritional values per serving
295
calories
0.39 oz
protein
20 g
carbohydrates
17 g
Fat
preparation
-
Thaw the spinach and squeeze it thoroughly. Then sauté it with a little oil, salt and pepper and let it cool. Afterwards, finely chop it.
-
Combine the ricotta with the spinach, grated Parmigiano Reggiano DOP, a little nutmeg, and freshly ground black pepper.
-
Grease and flour the molds. Line them with puff pastry circles and fill them with the mixture. Make a small indentation for the quail egg.
-
Cover each tartlet with a disc of puff pastry, press the edges firmly, brush with egg yolk (whisked with a little milk), and score a cross into it.
-
Bake them in the preheated oven at 180 °C for about 25 minutes until the puff pastry is golden brown, and let them cool before serving.
